---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Chinese, Poultry, Ethnic, Nuts
       Yield: 8 servings
       8    Servings
       8    Chicken breasts, halved,
            -boned and skinned
       1 ts Garlic powder
       1 ts Paprika
            Salt and freshly ground
            -black pepper to taste
       3 tb Safflower oil
       2 c  Beef broth
       2 ts Cornstarch
     1/3 c  Dry red wine
       2 tb Oyster sauce
       4    Green onions, including
            -tops, chopped
     1/4 c  Pistachio nuts, shelled
            Chinese rice noodles
            Pistachio nuts (optional)
   Season chicken breasts with garlic powder, paprika,
   salt and pepper. Saute chicken in oil over medium-high
   heat. In saucepan, combine beef broth, cornstarch,
   wine and oyster sauce. Heat to boiling and simmer for
   10 minutes.  Add green onions and 1/4 cup pistachios.
   Prepare rice noodles according to package directions.
   Place noodles on heated serving dish, top with chicken
   breasts and pour sauce over all. Garnish with
   additional pistachios.
   Creme de Colorado Cookbook (1987) From the collection
   of Jim Vorheis